I believe the best homemade chili and salsa are made from scratch (or mostly, since I am not going to stew my own tomatoes).
It is not good chili if it does not burn at least a little going down and give you a little gas (products such as Bean-no for oder control and GAS-EX for volume control are of great help and sometimes a must).
Salsa, well like chili there are so many different kinds and like chili I believe it must burn at least a little going down (for me it needs to burn a lot) it is not good salsa unless you can taste the main focus, in my case that is the roasted chile's, others may be into the garlic or tomatoes, whatever just keep away from bitter.
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